Farro Paella with Shrimp

Name: Farro Paella with Shrimp
Yield: 4
Ingredients: 3 cups chicken stock; 1 can (14.5 oz.) diced tomatoes; 1 1/2 cups pearled farro; 2 tbsp. olive oil; 1/4 tsp. saffron; 12 oz. shrimp, peeled and deveined; 2 cups chopped grilled sausages, thawed; 1 cup frozen peas; 1 cup chopped grilled peppers, thawed; 1/2 cup chopped grilled onions, thawed; 1/3 cup pitted green olives

Author:: Rachael Ray Every Day
Updated:: Mar 21, 2018
Original:: Aug 29, 2017

Recipe by Marge Perry & David Bonom

4Servings

Ingredients

3 cups chicken stock
1 can (14.5 oz.) diced tomatoes
1 1/2 cups pearled farro
2 tbsp. olive oil
1/4 tsp. saffron
12 oz. shrimp, peeled and deveined
2 cups chopped grilled sausages, thawed
1 cup frozen peas
1 cup chopped grilled peppers, thawed
1/2 cup chopped grilled onions, thawed
1/3 cup pitted green olives

Preparation

1. Make the Big-Batch Grilled Sausages, Peppers & Onions. For this recipe, portion out 2 cups chopped sausages, 1 cup chopped peppers and 1/2 cup chopped onions.

2. In large pot, bring stock, tomatoes, farro, oil and saffron to a boil. Cover; simmer over medium-low until farro is tender, about 25 minutes. Stir in remaining ingredients; cover. Cook until shrimp is cooked through, 8 to 10 minutes. Season.